Over smoking

Gunnerinthevob · Joined: 17 Apr 2012 Posts: 2

I'm trying to use oak for fuel in my offset smoker, but its seems to be oversmoking a bit. What do you do to prevent this? I have a limitless supply of wood, and would not like to use charcoal as I would have to buy it by the truckload.

CliffC · Posted: Tue Apr 17 12 5:46 pm Post subject:

Try opening up the air intake on the fire box, more air equals a cleaner, hotter fire.
What kind of oak are you using and how well seasoned is it?

Gunnerinthevob · Joined: 17 Apr 2012 Posts: 2

I'm not sure, its an Oak like every other one around here, but I'm pretty sure it's a white oak. It's from a tree that fell a year ago at least. So, smaller, hotter fire. That's what I was thinking about. [/list]

Blazer · Posted: Wed Apr 18 12 3:51 am Post subject:

Gunnerinthevob There are some variables. Even that the wood has been cut for a year, Has the wood been split and stacked and the top covered for that year? The size of the splits make a big differences also, start small then go a little bigger with your fire. And you are correct with the smaller hotter fire. Also give your fire a good amount of time to bring your cooker up to temp and clean up before you put your meat on. Good seasoned oak is one of my favorite wood's to cook with, hold's heat for along time. Hope this help's, good luck!!! Very Happy